On the other slice, a heavy coat of Marshmallow Fluff, the all-white, all-thick, nearly all-sugar concoction that is one half of a Fluffernutter, a concoction known in other parts of the country but eaten most affectionately in New England, where Fluff itself was first made.

Corn syrup, sugar, dried egg white, vanillin. That’s what’s in Fluff, one of the great simple recipes of our time.

The state of Massachusetts, recognizing that the Fluffernutter is wolfed down from Pittsfield to Province-town, is attempting to declare the Fluffernutter the official state sandwich.

And, as always, Fall River is galloping out ahead of the curve.

People make Fluffernutters at home. And the sandwich may best be eaten with a glass of cold milk, perhaps while sitting at one of those old Formica dinette sets so beloved by our ancestors.

But if the Fluffernutter does become the state sandwich, it will suffer from a distinct lack of commercial availability since the Fluffernutter is on very few menus.

“I make Fluffernutter pierogis,” she says, giving her first reaction to the news that a bill recognizing the Fluffernutter as the state sandwich was advanced this month on a voice vote during an informal session of the state House.

The bill still needs another vote of the House before going to the Senate. It was filed by former state Rep. Kathi-Anne Reinstein of Revere.